These easy stuffed peppers are the perfect meal prep or dinner party dish. They contain no tomatoes for those with allergies, but are filled with Italian spices to keep the flavor high! Low FODMAP, completely paleo, and delicious.
I was never a huge fan of stuffed peppers, but, honestly, they are a super easy dish that can be adjusted to your tastes. Stuffed peppers are a great meal prep dish or main dish for family dinner or a dinner party. I love that you can adjust the herbs or mix-ins to your taste buds and/or to use up what you have in the fridge.
These paleo stuffed peppers utilize ground beef, cauliflower rice to keep them grain free, kale, and feta. I used a vegan feta to keep them dairy free, but the melty cheese is a must in these peppers! A combination of garlic infused olive oil (for low FODMAP) and Italian herbs bumps up the flavor profile. I also love serving these with guacamole. That may seem random, but it goes so well!
Paleo Stuffed Peppers
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp garlic infused olive oil*
- 6 bell peppers
- 1 lbs. ground beef
- 3 cups riced cauliflower
- 1 small bunch of kale finely chopped
- 2 tsp Italian spice
- 1 tsp salt
- 1 cup feta, crumbled regular or vegan
Instructions
- Preheat oven to 400F.
- Heat a skillet over medium heat and add 1 Tbsp of olive oil. Cook your ground beef until almost browned.
- While beef is cooking, slice the tops off the peppers and de-seed them. Place them in a baking dish and set aside.
- Before beef is finished cooking and is still a little pink in places, add the cauliflower rice. Cooking for about 5 minutes until it's softer.
- Add the kale, garlic olive oil, salt, and Italian herbs. Sauté for a minute or two until kale has wilted.
- Mix in the feta, then evenly divide your mixture between the 6 peppers. Place the tops back onto the peppers and bake for 35-45 minutes, until peppers are soft.
- Serve with a side salad, guac, or other favorite sauces!
Notes
